Thursday, October 16, 2008


Hello...might be nice if I gave the recipe.

I followed it exactly because that's just what I do (I blame it on my chemistry background). Next time I might step out of the box and use spinach in the ricotta filling instead of parsley. It was delicious the way it is, I just love spinach. Enjoy!

Black Bean Lasagna
No boil Lasagna noodles
2 cups reduced fat Monterey Jack cheese

1 med onion, chopped
1 clove of garlic, chopped (I used minced from a jar)
1 cup water
2 cans(15 oz) black beans, drained and rinsed
1 can(14.5 oz) whole tomatoes, with juice
2 cans(6 oz) tomato paste

Saute onions and garlic until tender. Add water, tomatoes (break up with spoon),tomato paste and beans. Simmer uncovered for 15 mins stirring occasionally.

1 container(15 oz) fat free Ricotta
1/2 cup reduced fat Parmesan cheese
1/2 cup egg product or 4 egg whites
1/4 cup fresh parsley, chopped (optional, I did use it)

Mix well.

Heat oven to 350
Layer noodles, 1/3 of sauce, 1/3 of ricotta mixture, 1/3 of Monterey Jack cheese in 9x13 baking dish.

Bake 30-35 min. Let stand 15 before serving.


Buzzings of a Queen Bee! said...

Thank you, it sounds wonderful!!

Lori said...

Oh YUMMY!!, this sounds good!